Cranberry salsa with cream cheese (Vegan)
This festive holiday appetizer is awash with bold red color. It has a beautiful combination of tart, tangy, and sweet. Great for Thanksgiving or Christmas! Serve on a platter with crackers.
Servings: 8 people
Use a fine mesh sieve to drain cranberry salsa. (Too much excess liquid will make the cream cheese runny.)
Carefully drain any liquid pooling on top of the non-dairy cream cheese. Then move the cream cheese to a serving plate. Use a knife to smooth it.
Cover the cream cheese with cranberry salsa. You can loosely pile it on top. Or use the back of a spoon and/or your hands to form the cranberry salsa around the cream cheese like a cheese ball.
Top with optional garnish of a couple jalapeño pepper slices and/or cilantro leaf.
Serve right away with crackers.
For the vegan cream cheese, I recommend Miyoko's. However, feel free to use any non-dairy cream cheese that you enjoy.
Depending on how heavily you load up the cream cheese with cranberry salsa, you may have some salsa left over. Serve it on its own or use it as a topping on sweet potato tacos.
If you have any leftovers, I recommend just stirring the cream cheese & cranberry salsa together. Put it in a covered container, and store it in the refrigerator. It gets a beautiful pink color. It works well as a spread on crackers or a Thanksgiving bagel.
Calories: 243kcal | Carbohydrates: 24g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Sodium: 372mg | Potassium: 56mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 3.5mg | Calcium: 66mg | Iron: 1.7mg